APPLICATIONS OF THE BACTERIOCIN, NISIN

Nisin was first introduced commercially as a food preservative in the UK approximately 30 years ago. First established use was as a preserva tive in processed cheese products and since then numerous other applic ations in foods and beverages have been identified. It is currently re cognised as a safe food preservative in approximately 50 countries. Th e established uses of nisin as a preservative in processed cheese, var ious pasteurised dairy products, and canned vegetables will be briefly reviewed. More recent applications of nisin include its use as a pres ervative in high moisture, hot baked flour products (crumpets) and pas teurised liquid egg. Renewed interest is evident in the use of nisin i n natural cheese production. Considerable research has been carried ou t on the antilisterial properties of nisin in foods and a number of ap plications have been proposed. Uses of nisin to control spoilage lacti c acid bacteria have been identified in beer, wine, alcohol production and low pH foods such as salad dressings. Further developments of nis in are likely to include synergistic action of nisin with chelators an d other bacteriocins, and its use as an adjunct in novel food processi ng technology such as higher pressure sterilisation and electroporatio n. Production of highly purified nisin preparations and enhancement by chelators has led to interest in the use of nisin for human ulcer the rapy, and mastitis control in cattle.